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Chilled Asparagus Soup - Dairy Free
This dairy free version of a cold classic utilizes asparagus ends collected from early spring on through summer. Simply store fibrous ends that typically get thrown away in a freezer safe bag until enough end pieces are collected. Perfect for a hot late summer day or weekend brunch!
Prep Time: 00:25
Cook Time: 00:35
2 pounds frozen asparagus ends, defrosted
1 large shallot, chopped
2 tablespoons olive oil
5 to 6 cups vegetable stock
2/3 cup raw almonds, sliced or slivered
1/4 cup almond milk
1 lemon, zested
juice of one lemon
1Heat a large saucepan or 4-quart pot over medium-low heat. Once hot, add 2 Tbsp olive oil and shallot. Sweat shallot until translucent.
2Add asparagus ends and salt and pepper to taste, then cook, stirring, 5 minutes. Add 1/2 cup of almonds and stir for 1 minute more. Add vegetable stock until asparagus is completely submerged. Simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3Drain and reserve broth. Working in batches, Purée asparagus with reserved vegetable broth in a blender until smooth (use caution when blending hot liquids). Stir in almond milk, then add more broth to thin soup to desired consistency.
4Taste and adjust seasonings as needed, adding more salt and pepper if desired.
5Refrigerate covered overnight for best flavor. Add lemon juice to taste just before serving. Serve in chilled bowls. Garnish with blanched asparagus tips, reserved almonds and/or lemon zest.
Remember-chilled items tend to taste less salty so it's okay here to over salt slightly.
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